Banh Xeo Vietnamese Pancakes

These pancakes are very popular in Thai restaurants too, being adopted as a popular ingredient often made in Thai and Vietnamese homes.

The simple powder is a blend of rice, tapioca and wheat flour with turmeric powder, then fried with savory ingredients to create a lovely pancake with spicy dipping sauce.

Ingredients

For 4 Person(s)

Banh Xeo

1/2 Package Banh Xeo Powder
1 Whole Egg
1 Teaspoon Fish Sauce
1 Teaspoon Crushed Black Pepper
1/2 Pound Pork Belly, Sliced
6 Whole Large Fresh Shrimps
1/2 Teaspoon MSG
2 Cloves Fresh Garlic, Chopped
6 Whole Fresh Thai Chilli, Sliced
1 Tablespoon Fresh Shallot
1 Whole Lemon

Buy ingredients for this Recipe

Method for Banh Xeo Vietnamese Pancakes

Start with 1/2 a bag of the flour and mix in 1/2 of the turneric powder, then add about 2 cups water to create a thin batter as shown.

Add one egg and one tablespoon of olive oil, mix well and add sliced green onion.

Add a touch of fish sauce, and black pepper.

Slice belly pork into thin pieces, and clean your shrimps, and rinse bean sprouts.

In a frying pan, fry sliced shallot in a bit of oil, then add pork and cook over low heat for two minutes then add a touch of salt and pepper. Add shrimps and cook, then (optional) add a tiny bit of MSG.

Over medium heat, pour batter as shown, followed with cooked shrimp and pork. Add bean sprouts. Cover the pan and let cook for a minute or slightly less, until the batter is cooked.

Fold the pancake over and serve with fresh greens and spicy dipping sauce.

Dipping Sauce: this is a mix of chopped garlic, sliced fresh Thai chilli pepper, sugar, lemon, Mix, then add water and fish sauce in equal portions.